Not Cheese Dip
Creamy, velvety, and completely dairy-free, this "Not Cheese Dip" is a game-changer for plant-based snacking and entertaining. Made with wholesome ingredients like cashews, carrots, and potatoes, this savory dip gets its cheesy flavor from nutritional yeast and a perfect blend of seasonings, including garlic powder, onion powder, and paprika. A touch of turmeric adds a golden hue, making it irresistibly vibrant. Whether you enjoy it with tortilla chips, fresh veggies, or slathered over nachos, this quick and easy recipe—ready in just 25 minutes—is sure to impress. Plus, it's versatile enough to double as a creamy pasta sauce or nacho topper! Serve warm, refrigerate the leftovers, and reheat them for a crowd-pleasing snack that’s vegan-friendly and utterly delicious. Perfect for dairy-free, vegan, or gluten-free diets!
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Recipe Information
Ingredients
- 1 cup raw cashews
- 1 medium-sized carrot
- 1 medium-sized potato
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.25 teaspoon turmeric
- 1 teaspoon salt
- 0.75 cup water (plus more for boiling)
- 1 tablespoon olive oil (optional)
Instructions
Place the raw cashews in a heatproof bowl and cover them with boiling water. Let them soak for 10-15 minutes while you prepare the vegetables.
Peel and dice the carrot and potato into small, even pieces. This will help them cook faster.
Bring a pot of water to a boil and add the diced carrot and potato. Cook for 10-12 minutes, or until both are fork-tender. Drain and set aside.
Drain the soaked cashews and transfer them to a blender or food processor.
Add the cooked carrot, potato, nutritional yeast, lemon juice, garlic powder, onion powder, paprika, turmeric, salt, and 0.75 cup of water to the blender.
Blend the mixture on high speed until smooth and creamy. Stop to scrape down the sides as needed. If the mixture is too thick, add additional water one tablespoon at a time until your desired consistency is achieved.
Optional: For added richness, blend in 1 tablespoon of olive oil.
Taste the dip and adjust seasonings as needed. Add more salt or lemon juice to enhance the flavor.
Serve warm or at room temperature with tortilla chips, fresh veggies, or crackers. This dip also works wonderfully as a sauce for pasta or nachos.
Store leftover dip in an airtight container in the refrigerator for up to 5 days. Gently reheat before serving, if desired.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 11.5 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2208 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
